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Chicken Wings with Coarsely Ground Spices from Serious Barbecue by Adam Perry Lang
Serves 8 people
Ingredients
| Seasoning Blend |
1 tablespoon dried oregano |
| 1/4 cup mild chile powder |
24 whole, fully intact, chicken wings |
| 1/4 cup sweet paprika |
BBQ Sauce |
| 1 tablespoon dehydrated onion flakes |
1 & 1/2 cups of your favorite BBQ sauce |
| 1 tablespoon dehydrated garlic flakes or slivers |
1/4 cup hot sauce |
| 1 tablespoon crushed coriander seeds |
1 teaspoon Japanese soy sauce |
| 1 tablespoon crushed black pepper corns |
2 tablespoons honey |
| 1 teaspoon crushed hot red pepper flakes |
2 tablespoons apple cider vinegar |
| 1/4 cup Sugar in the Raw or other turbinado sugar |
Steps
1. Preheat an indirect barbecue with a drip pan and a combination of hardwood and fruitwood, a ceramic cooker with a deflector plate and a combination of hardwood and fruitwood, or a charcoal or gas grill with a box or packet with a combination of hardwood and fruitwood to 275° 2. Combine all of the seasoning blend ingredients in a large bowl. Add the wings and toss to coat. Combine the BBQ sauce ingredients and set aside. 3. Place in the cooker and cook for 1 hour and 15 minutes. 4. Remove from the cooker, place in a large bowl, toss with half of the sauce, and place back in the cooker for 25 minutes. 5. Remove from the cooker, toss with the remaining sauce and place back in the cooker for 25 minutes. 6. Serve immediately.
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For more great recipes just like this one, check out Serious Barbecue by Adam Perry Lang! |
Excerpted from Serious Barbecue by Adam Perry Lang, copyright© 2009. Published by Hyperion Books
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